Savory Oatmeal with Egg
User Reviews
5
Savory Oatmeal with Egg
Description
This recipe starts by cooking rolled oats in water with a pinch of salt until soft and absorbing most liquid, then stirred with Parmesan cheese for a savory depth. The sautéed topping includes shallots softened in olive oil, browned mushrooms, and wilted baby spinach, adding layers of umami and freshness to the creamy oats. A fried egg with a runny yolk crowns the dish, providing richness and protein.
The dish works well as a satisfying breakfast or light meal, combining whole grains with vegetables and egg for nutrition and flavor. The textures vary from creamy oats to tender yet slightly firm vegetables and the silky egg yolk, creating contrast within each bite.
The recipe supports microwave or stovetop preparation, offering flexibility for different kitchen setups. The vegetables can be substituted with other available produce, maintaining the dish's savory profile. The oatmeal base can be made a few days in advance for quick reheating, enhancing convenience.
Ingredients
Savory Oatmeal
- ½ cup rolled oats
- 1 cup water
- Pinch salt
- 2 tablespoons Parmesan Cheese
Toppings
- 1 tablespoon olive oil divided
- 1 shallot thinly sliced, small
- 4 ounces mushrooms halved
- 4 ounces baby spinach
- 1 egg large
- chives for serving
Instructions
Cook the Oatmeal
- Microwave Instructions: Place all the ingredients into a medium microwave safe bowl and stir together. Heat in the microwave on high until the oatmeal is puffed and softened, about 2 minutes. Immediately stir in the parmesan cheese.
- Stovetop Instructions: In a small saucepan, bring the water to a boil. Reduce the heat to low and pour in the oats. Cook, stirring occasionally, until the oats are soft and have absorbed most of the liquid, about 5 minutes. Remove from the heat, cover and let stand for 2-3 minutes. Stir in the parmesan cheese.
Cook the Vegetables
- In a medium skillet, heat half tablespoon olive oil and add the shallots and cook until they start to soften, about 2 minutes. Add the mushrooms and continue cooking until browned, about 5 more minutes. Add the spinach and stir with the shallots with mushrooms until wilted, about 1 more minute. Spoon the vegetables over the cooked oats and set aside to keep warm.
- In the same skillet, heat the remaining olive oil and fry the egg until the whites are set. Serve over the oatmeal and sprinkle with chives, if desired.
Notes
- Prepare the oatmeal base up to 4-5 days in advance and store refrigerated for quick meals later.
- Vegetables can be swapped for others you have on hand without changing the overall profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 170mg | 57% |
| Sodium | 335mg | 14% |
| Potassium | 1284mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 10949IU | 219% |
| Vitamin C | 36mg | 40% |
| Calcium | 276mg | 28% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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